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dc.contributor.authorGates, Margaret A.
dc.contributor.authorVitonis, Allison F.
dc.contributor.authorTworoger, Shelley Slate
dc.contributor.authorRosner, Bernard Alfred
dc.contributor.authorTitus-Ernstoff, Linda
dc.contributor.authorHankinson, Susan Elizabeth
dc.contributor.authorCramer, Daniel William
dc.date.accessioned2016-06-17T15:24:36Z
dc.date.issued2009
dc.identifier.citationGates, Margaret A., Allison F. Vitonis, Shelley S. Tworoger, Bernard Rosner, Linda Titus-Ernstoff, Susan E. Hankinson, and Daniel W. Cramer. 2009. “Flavonoid Intake and Ovarian Cancer Risk in a Population-Based Case-Control Study.” Int. J. Cancer 124 (8) (April 15): 1918–1925. doi:10.1002/ijc.24151.en_US
dc.identifier.issn0020-7136en_US
dc.identifier.urihttp://nrs.harvard.edu/urn-3:HUL.InstRepos:27334961
dc.description.abstractSeveral recent studies have evaluated the association between dietary flavonoid intake and ovarian cancer risk, and all reported significant or suggestive inverse associations with certain flavonoids or flavonoid subclasses; however, most of these studies were small to moderate in size. We therefore examined this association in a large, population-based case-control study. We calculated intake of five common dietary flavonoids (myricetin, kaempferol, quercetin, luteolin, and apigenin), as well as total intake of these flavonoids, for 1,141 cases and 1,183 frequency-matched controls. We used unconditional logistic regression to estimate the relative risk (RR) of ovarian cancer for each quintile of flavonoid intake, compared to the lowest quintile. We did not observe an association between total flavonoid intake and ovarian cancer risk. The multivariable-adjusted RR for the highest versus lowest quintile of total flavonoid intake was 1.06 (95% confidence interval [CI]=0.78–1.45). In analyses of each individual flavonoid, only intake of apigenin was associated with a borderline significant decrease in risk (RR, highest versus lowest quintile=0.79, 95% CI=0.59–1.06; p-trend=0.26), and this association was significant after adjustment for intake of the other four individual flavonoids (comparable RR=0.72, 95% CI=0.53–0.98; p-trend=0.09). These results provide limited support for an association between flavonoid intake and ovarian cancer risk. However, given the findings of previous studies and the biologic plausibility of this association, additional studies are warranted.en_US
dc.language.isoen_USen_US
dc.publisherWiley-Blackwellen_US
dc.relation.isversionofdoi:10.1002/ijc.24151en_US
dc.relation.hasversionhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2703422/en_US
dash.licenseLAA
dc.subjectFlavonoidsen_US
dc.subjectflavonolsen_US
dc.subjectflavonesen_US
dc.subjectdieten_US
dc.subjectovarian canceren_US
dc.subjectepidemiologyen_US
dc.titleFlavonoid intake and ovarian cancer risk in a population-based case-control studyen_US
dc.typeJournal Articleen_US
dc.description.versionAccepted Manuscripten_US
dc.relation.journalInternational Journal of Canceren_US
dash.depositing.authorCramer, Daniel William
dc.date.available2016-06-17T15:24:36Z
dc.identifier.doi10.1002/ijc.24151*
dash.contributor.affiliatedHankinson, Susan
dash.contributor.affiliatedTworoger, Shelley
dash.contributor.affiliatedCramer, Daniel
dash.contributor.affiliatedRosner, Bernard


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